Ingredients
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1/4 cup Butter
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1/4 cup Olive Oil
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1 lb Mushroomssliced, Baby Bella Mushrooms recommended
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1 Onionsdiced
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2 cups Arborio Rice
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3/4 cup Red Wineor white wine if desired
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4 cups Chicken Stockheated
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1 cup Romano Cheesegrated, or Parmesan if desired
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1 sprig Rosemaryoptional
Directions
I learned how to make good risotto the “Old Fashioned” way. It took some practice and experience but I was able to produce good risotto on a consistent basis. The problem is that it takes a lot of time, focus, and effort to do it properly. It makes it difficult to try to prepare other dishes at the same time, and it is impossible to try to grill something outside while making risotto on the stove in the kitchen at the same time.
When we got our Instant Pot several years ago I was excited by how well it worked to make cooking faster and easier, especially with difficult-to-cook dishes that take a long time to make using traditional methods. Making risotto in the Instant pot was a revelation! Since we started making it in the Instant Pot I haven’t bothered to make it the old way. Why bother when you can make a fantastic risotto in a fraction of the time?
Original Recipe:
https://www.allrecipes.com/recipe/259455/instant-pot-mushroom-risotto/
Steps
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1
Done
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Heat chicken stock in a pot on the stove on low to medium heat. The goal is to get the chicken stock to heat to just below the boiling point by the time you are ready to pour it into the Instant Pot in step 7. |
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2
Done
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Select the Saute function on your Instant Pot. Add the butter and olive oil. Stir until the butter melts. |
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3
Done
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Add the sliced mushrooms. Cook for about 3 to 5 minutes, stirring occasionally, until slightly softened. |
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4
Done
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Stir in the diced onions and cook for 2 to 3 minutes, stirring occasionally. If there are any stuck bits of mushroom on the bottom of the pot the onions will allow you to deglaze the pot (scrape pot clean with a wooden spatula). Add rosemary sprig (if using) and cook for 1 minute. |
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5
Done
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Gently stir Arborio rice into the pot until each grain is coated with butter-olive oil mixture, about 1 to 2 minutes. |
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6
Done
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Pour in wine and continue to gently stir the rice mixture until the wine is almost gone. You will know it is ready for the next step when you drag your wooden spatula through the rice mixture and the wine doesn't rush in to immediately fill the space behind the spatula. |
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7
Done
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Pour in the heated chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute. |
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8
Done
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Close and lock the lid. Turn the venting knob to sealing position. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. |
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9
Done
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When the 6 minutes is done carefully tap the venting knob with a wooden spoon or spatula over to the vent position to do a quick release of the pressure. Remove the lid when the pressure has been completely released. |
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10
Done
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Stir the risotto for about 1 minute until it is creamy. Discard the rosemary sprig. Stir in the Romano cheese until melted and combined. Stir in additional butter if needed. |
